What is Gluten-Free Raw Buckwheat Flour? Raw buckwheat flour is a type of flour obtained from the seeds of the grechka plant, which belongs to the sorrel family.
Although its name is buckwheat, this plant species is not actually a type of grain and falls into the pseudo-cereal class.
In this way, it does not contain gluten.
Buckwheat flour, a food that has been consumed in Asia for centuries, is also grown in Russia, European countries and the north of America due to its wide range of uses and benefits.
The product, which has a caramel color appearance, provides a very delicious consumption with its unique taste similar to peanut and chickpea.
How to Make Gluten-Free Raw Buckwheat Flour? Produced from Russia's high-quality buckwheat seeds, Wefood Gluten-Free Raw Buckwheat Flour is offered for consumption raw in a way that preserves its nutritional value.
Seeds collected after the plant matures, heat treatment, etc.
It is ground in mills without any applications.
The entire production process, from field to packaging, is carried out on lines where only gluten-free products are processed to prevent the risk of cross-contamination.
In the final step, the products are packaged in hygienic and reliable glass jars without adding any preservatives or additives.
